Tuesday, December 15, 2020

Gingerbread Cake

Today I made an old-fashioned gingerbread cake and topped it off with a warm lemon sauce. UMMMMMM! Sure wish there were more people to share with.

I also ventured out to take a photo of James on this dreary pre-storm morning. He's not happy these days.

After talking with my eldest daughter this morning she told me that she has two of the ceramic Christmas trees. One was a wedding gift that my sister had made and gave them. The other a twin to it that she found at a yard sale many years ago. Does anyone else have a "special" old linen dish towel that is pulled out and used just at Christmastime? I do. It was my mother's. It feels so nice and soft. Use it a couple of times - wash it - put it back. The message says, "Remembrance, like a candle, burns brighter at Christmastime." ~Charles Dickens~




½ cup white sugar

½ cup butter

1 egg

1 cup molasses

2 ½ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

1 cup hot water


Preheat oven to 350°. Grease and flour a 9-inch square pan. (I use Release foil)

In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.

In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.

Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. 




½ cup white sugar

1 tablespoon cornstarch

⅛ teaspoon salt

¼ teaspoon freshly grated nutmeg

1 cup boiling water

1 tablespoon butter

1 teaspoon grated lemon zest

1 lemon, juiced (three tablespoons)


  • In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.

  • Remove from heat; stir in butter, lemon zest and lemon juice and serve.

(Don't forget to click on an image to view larger.)